Bhindi Masala / Stir Fried Okra

Everyone at home love Bhindi /Okra masala, except me. There are only few vegetables I do not like eating , but I eat because of the health benefits. Okra is one among them. I do not like cleaning and slicing okra since it contains a slimy thing. I always get frozen cut okra. If I get fresh ones, my husband helps me in cleaning and chopping the veggie. About the nutrition part of Okra,  this vegetable is rich in fiber , Vitamin C and Folate. Okra is also known for being high in antioxidants. Okra is also a good source of calcium and Potassium.

Stir fried okra helps to minimize sliminess. Okra is sliced very thinly and it is cooked on low heat to get rid of mucilage.

Preparation Time: 20 min

Cooking Time: 30 min

Yield : 4 Servings

 

Ingredients

• 500 Grams Okra / Bhindi thinly sliced
• 1 Small sized Onion
• 1/4 Cup Tomato Puree
• 1/2 Teaspoon Red chilli powder
• 1/4 Teaspoon Turmeric powder
• 1 Tablespoon Vegetable oil
• 1/4 Teaspoon mustard seeds
• 1/4 Teaspoon cumin seeds
• 1/4 Teaspoon Urad dal
• salt as required

Preparation :

1. Wash Okra and wipe it dry with paper towel. If you slice okra when it is wet, it will start oozing out with slime. Hence it is important to wipe dry before you chop them

 

Directions

1. Add okra to a microwave safe bowl and microwave it on high for 3 min

2. In a heavy bottom pan on medium heat, add oil. When the oil is hot, add mustard seeds, cumin seeds, urad dal

3. When the mustard pops, add onion and sauté till it becomes soft

4. Add tomato puree and sauté for 1 or 2 mins. Add salt and turmeric powder, chilli powder and sauté for one more min

5. Now add okra and mix everything together. Reduce the flame to low and cover the pan. Cook on low flame for 15 to 20 min stirring often

6. Remove cover and cook for 5 min or till okra is crispy

7. Serve with rice or roti

Tapioca Masala / Kerala Style Kappa Masala

Tapioca is widely consumed in the Indian state of Kerala usually as breakfast or in the evening. It is boiled (after skinning and cutting it into large cakes of about 6–8 cm long or into small 2 cm cubes) in water till properly cooked and the water is drained off. In Kappa Masala recipe, boiled tapioca pieces are spiced with coconut, red chilly flakes and seasonings. It's a easy and quick snack to make in the evening as an accompaniment to Tea/ Coffee

Preparation Time: 15 min

Cooking Time: 20 min

Yield : 2 Servings

 

Ingredients

• 2 Cups of Kappa ( Skin removed and cut into cubes)
• A pinch of turmeric powder
• 3 Tablespoon grated coconut
• 2 Red chillies
• 1/2 Teaspoon Mustard Seeds
• 1/2 Teaspoon Urad Dal
• 4 Curry leaves
• salt as required
• 2 pinches of hing / asafoetida
• 1 Tablespoon Coconut Oil / Vegetable Oil

 

Directions

1. Pressure cook tapioca cubes with enough water and a pinch of turmeric powder and 1/2 teaspoon salt for just 2 whistles. Alternatively you can cook tapioca in a pan with turmeric and salt until they are soft and drain off water

2. In a small mixer jar grind together grated coconut and red chillies to a coarse paste

3. In a pan heat 1 tablespoon coconut oil. Add mustard seeds, when they pop add urad dal and sauté till they turn light golden color. Then add curry leaves and hing

4. Immediately add ground coconut and chilli paste and sauté for few seconds

5. Add boiled tapioca cubes and salt as required. Give it a quick stir and switch of flame

6. Serve hot

 

 

 

Banana Bread

 

 

Prep Time: 20 min

Bake Time: 1 Hour 

Total Time: 1 hour and 20 min

 

Yield : One Loaf

Ingredients

• 3 Ripe Bananas
• 1/3 Cup Melted Butter
• 1 Cup powdered Sugar
• 1 Egg beaten
• 1 Teaspoon Vanilla extract
• 1 and 1/2 Cup All purpose Flour
• 1 teaspoon Baking Soda
• 1 Pinch of salt

Directions

1. Preheat Oven to 180C. Grease one loaf pan with butter and set aside

2. In a mixing bowl mash 3 banana. You can use potato masher to mash banana. Then Add melted butter and sugar and mix everything together with a spatula or wooden spoon

3. Add one beaten egg and 1 teaspoon vanilla extract and mix everything together

4. In a separate bowl add all purpose flour, baking soda and salt and mix

5. Add dry ingredients to the wet mixture and mix until there are no lumps

6. Pour the content into the prepared loaf pan and bake at 180C for one hour

7. Cool in the pan for 5min, then invert the bread on the wire rack and cool completely

8. Make slices and serve with jam or butter or just plain with Tea / Coffee

Potatoes and green Peas in Tomato Gravy

 

 

 

 

 

Prep Time: 10 min

Cook Time: 20 min

Total Time: 30 min

 

Yield : 2 Servings

Ingredients

• 2 Medium Potatoes , Peeled and diced
• 1/4 Cup Fresh/ frozen peas
• 1 Small sized onion chopped finely
• 1/4 Cup Tomato Puree
• 1 and 1/4 Cup Water
• 1/2 Teaspoon Chilli Powder
• 1/4 Teaspoon Turmeric Powder
• Salt as required

For the Seasoning

• 1/2 Teaspoon Mustard Seeds
• 1/4 Teaspoon Cumin Seeds
• 1/4 Teaspoon Urad dal (optinal)
• 1 Tablespoon Vegetable Oil
• 1 pinch Asafoetida / Hing

Directions

1. In a microwave safe bowl add diced potatoes, 1/2 Cup water, a pinch of turmeric powder and required salt and microve on high for 3 to 4 mins until potatoes are half cooked

2. In a pan on medium flame, add 1 tablespoon oil. Add all the items listed under seasoning one by one and sauté for 30 seconds

3. Add chopped onions and sauté they are soft

4. Add tomato puree and 1 tablespoon of water and sauté this mixture for 2 min

5. Add chilli powder and turmeric powder and sauté for a min

6. Add microwaved potatoes and peas, 1 and 1/4 Cup water and cook on medium flame until potatoes are cooked

7. Serve hot with steamed rice

 

 

 

Chick Peas in Coconut Gravy / Kondakadalai Kuzhambu

 
Prep Time: 20 min

Cook Time: 30 min

Chick Pea Soaking time: Overnight

Total Time: 50 min

 

 

Yield : 4 Servings

Ingredients

• 1/2 Cup Chickpea
• 1 Onion Chopped
• 1 Tomato Chopped
• 2 Tablespoon Coriander powder
• 1 Teaspoon Chilly Powder
• 1/4 Teaspoon Turmeric Powder
• 1/2 Teaspoon Sambar Powder
• 1/4 Teaspoon Cumin/Jeera Powder
• 1 Tablespoon Tamarind paste
• 1 Cup Coconut Milk
• 3 Brinjal chopped (optional)
• 4 small pieces of raw mango (optional)
• 1 and 1/2 Cup Water
• Salt as required

For the seasoning :

• 2 Tablespoon Sesame Seed Oil / Vegetable Oil
• 1 Teaspoon Mustard Seeds
• 1/2 Teaspoon Fenugreek Seeds
• 1/2 Teaspoon Cumin Seeds
• 1/4 Teaspoon Fennel Seeds
• 2 pinches Asafoetida/ Hing powder
• 5 curry leaves

Preparation :

1. Soak Chickpeas overnight. Pressure cook chickpeas with 1/4 teaspoon salt and a pinch of turmeric powder for 6 whistles until soft. You can skip this step if you are using canned chickpeas

2. Chop onions, Tomatoes and set aside

3. If you are using fresh coconut, extract coconut milk and keep aside. You can use readily available coconut milk powder or canned coconut milk

 

Direction

1. In a heavy bottomed pan on medium flame,  add 2 tablespoon oil. When the oil is hot, add the items listed under Seasoning one after another

2. Add chopped onion and sauté till onion turns soft

3. Add chopped tomato and required salt and cook till tomatoes are soft

4. Add coriander powder, chilly powder, turmeric powder, cumin powder, sambar powder and 2 tablespoon of water to the cooked tomatoes and sauté well till raw smell of powder goes

5. Add tamarind juice and vegetables along with 1 and 1/2 cup of water and cook on high flame for 5 min or until vegetables are cooked

6. Add cooked chick peas also and cook for 15 min

7. Add coconut milk and cook for 5 more min

8. Switch of flame and add 1 tablespoon of chopped cilantro leaves

9. Serve hot with steamed rice

 

Eggless Orange Cake

Prep Time: 20 min

Bake Time: 40 min

Total Time: 1 Hour

 

Yield : One 8 inch round cake

Ingredients

• 1 and 1/4 Cup All Purpose Flour
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon Baking Soda
• Pinch of salt
• 3/4 Cup Condensed Milk
• 1/2 Cup Melted Butter
• 1/2 Cup Freshly squeezed orange Juice
• 1 Teaspoon clear vanilla extract
• 1 Teaspoon Lemon Juice
• 3 Tablespoon Powdered Sugar
• 1/2 Teaspoon Orange Zest

Directions

1. Preheat Oven to 180 C. Grease 8 inch pan and set aside

2. In a mixing bowl, sieve AP Flour, Baking powder, Baking Soda, salt two times to ensure even mixing

3. In an another bowl, mix condensed Milk, melted butter, orange juice, lemon juice, vanilla extract and powdered sugar

4. Mix dry ingredient into wet mixture one tablespoon at a time until there are no lumps

5. Stir in orange zest. Pour the mixture into the greased pan and bake for 40 mins

6. Cool in the pan for 10 mins, then invert the cake on a wire rack and cool completely

 

Creamy Spinach Soup

Healthy and creamy spinach soup that is rich in Iron and Calcium. Spinach is extremely rich in antioxidants. This soup is easy to prepare and tastes delicious.

Prep Time: 10 min

Cook Time: 15 min

Total Time: 25 min

 

Yield : 2 Servings

Ingredients

• 1 and 1/4 Cup packed spinach ( I used Palak)
• 1 Tablespoon Butter
• 1 small size onion chopped
• 1 and 1/2 Cup water
• 3/4 Teaspoon Corn flour
• 1/2 Cup milk
• Salt as required
• Pepper as required
• Fresh Cream 

Directions

1. Clean spinach and discard thick steam. Wash it twice under running water. Chop the leaves
2. In a pan add butter and keep it in medium flame. When the butter melts, add onion and sauté till they become soft. Add little salt as required
3. Add chopped spinach and sauté till spinach is half cooked. Add 1 and 1/2 cup water to spinach and cook on medium flame for 10 min
4. Let it cool. Once its cooled, puree the mixture in a blender. Pour the spinach puree the same pan. Let is cook on low flame
5. Meanwhile mix corn flour in 2 tablespoon milk. mix well without any lumps. Now mix rest of the milk to the corn flour. Add this to the spinach. Bring it boil. Soup will start getting thicker. Once it starts boiling bring it simmer and let it cook until required consistency is reached
6. Switch of the flame and salt and pepper to the soup. Serve hot with fresh cream